Carrageenan Free Ginger & Turmeric Chicken Pho-Style Soup
Warm, deeply fragrant, and built on a broth that actually tastes like it simmered all day, this pho-style soup is the kind of bowl that earns a permanent spot in your weeknight rotation. Charring the onion, garlic, and fresh ginger directly in a dry pot before anything else goes in is the move — it coaxes out that smoky, caramelized depth that makes the broth taste complex without any shortcuts. Turmeric and Ceylon cinnamon layer in warmth and a subtle earthiness, while coconut aminos and a splash of apple cider vinegar round out the flavor with a gentle savory-sour balance. Zucchini ribbons stand in for rice noodles, soaking up the hot broth just enough to turn tender-crisp without going soft. Every ingredient here is whole and straightforward, which matters when you're avoiding the thickeners and stabilizers that sneak into so many packaged broths and store-bought soups. Piling on fresh cilantro, Thai basil, scallions, and a squeeze of lime at the end keeps things bright and lively against all that richness. It's the kind of recipe that looks impressive in the bowl but comes together with nothing more than a stockpot and a little patience.
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Learn more →Ingredients
4 servings
For the broth
- 2 lb bone-in, skin-on chicken thighs and drumsticks
- 8 cups chicken bone broth
- 1 medium yellow onion, halved
- 1 head garlic, halved crosswise
- 3-inch piece fresh ginger, halved lengthwise
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
- 3 whole cloves
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fine sea salt, plus more to taste
For the bowls
- 3 medium zucchini, spiralized or peeled into wide ribbons
- 4 scallions, thinly sliced
- 1 cup fresh bean sprouts (optional)
- ½ cup fresh cilantro leaves
- ½ cup fresh thai basil or regular basil leaves
- 1 lime, cut into wedges
Instructions
- 1
Set a large stockpot over medium-high heat. Place the onion halves and garlic head cut-side down directly in the dry pot, along with the ginger halves. Cook undisturbed for 4–5 minutes, until the cut surfaces are deeply charred and fragrant.
- 2
Add the chicken pieces, bone broth, turmeric, ground ginger, Ceylon cinnamon, and cloves to the pot. Pour in enough water to fully submerge the chicken if needed (up to 2 additional cups). Bring to a boil over high heat, then reduce to a steady simmer.
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